Kale and White Bean Soup with Garlic and Tomatoes

This is a delicious winter soup that takes very little time to cook and is perfect with some crunchy toast either as a quick lunch or hearty family dinner. You can add other vegetables that you have on hand- celery, zucchini and even sweet potato are lovely too.



  • 1 tablespoon of olive oil
  • 2 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon of sumac
  • 1 teaspoon of mixed Italian herbs
  • 1 small chili chopped finely (optional for some added heat!)
  • 1 can of organic white butter beans
  • 1 large bunch of kale chopped roughly
  • 1 small head of broccoli broken into florets
  • 2 cups of water
  • 1 can of organic chopped tomatoes
  • 1 tablespoon of tamari
  • Salt and pepper to season
  • Chopped basil leaves and parsley to serve



Heat the olive oil in a large saucepan and add the garlic, paprika, sumac, italian herbs and chili.

Cook this few a few minutes until it is sizzling and aromatic.

Add the tinned tomatoes, water and tamari and stir well.

Ad the kale and beans and cook for 3-5 minutes to allow the vegetables to soften. Bring to a gentle boil and then season to taste.